Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ small bunch green onions (scallions)
  • ½ jalapeño pepper
  • 1 avocado
  • ½ head butter (Boston) lettuce

• STEP 2

  Trim and cut green onions crosswise into thin pieces. Place half in a medium bowl. (Reserve remaining green onions for serving.)

• STEP 3

  Drain tuna, add to the bowl with the green onions, and flake with a fork.

  • 2 (6 oz) cans chunk light tuna in water

• STEP 4

  Add mayo, chili-garlic sauce, soy sauce, oil, and salt to the bowl. Stir to combine and set aside.

  • ⅓ cup mayonnaise
  • 1 tbsp chili-garlic sauce
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • ⅛ tsp salt

• STEP 5

  Thinly slice jalapeño pepper into rings; seed and remove ribs with a spoon to reduce spice level. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 6

  Halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons. Season with salt.

  • 1 pinch salt

• STEP 7

  Separate the lettuce into leaves.

• STEP 8

  To serve, pile lettuce leaves, in stacks of two per wrap, onto plates; fill with avocado and tuna salad. Top with reserved green onions and jalapeño. Enjoy!